In a large deep frying pan, saute garlic in olive oil. Add eggplant and saute about 2-3 minutes. Coarsely chop tomatoes and add to the pan. Season with salt and pepper and simmer, uncovered about 15-20 minutes. Add fresh chopped herbs and toss with pasta (extra points).

Made this for dinner tonight & it was amazing! I had some leftover Gina marinera sauce & added a can of diced fire roasted tomatoes with fresh sliced mushrooms. Thanks again Gina!!! Love you!Susan Pena-SalisburyMeadows Place, Tx.